1. Add the tempeh cubes to a bowl with the maple syrup, smoked paprika and soy sauce. Mix well until all the cubes are coated. Spread the marinated cubes over a lined baking tray.
1. Roast for 20 minutes, turning the cubes half way through, until golden and crispy.
1. Meanwhile, heat the oil in a large pan and add the leeks. Sauté over a medium heat for around 10 minutes until soft, adding a splash of water if the pan gets too dry.
1. While the leeks are cooking, add the ingredients for the sauce to a blender or food processor and blend until smooth.
1. Add the butter beans to the pan and season well with salt and pepper. Mix with the leeks. Pour in the sauce and heat through.
1. Save a few tbsp of tempeh for garnish. Add the rest of the tempeh and the chopped chives to the pan and mix well. Season to taste with salt and pepper.
1. Serve in bowls topped with crispy tempeh, garlicky breadcrumbs and extra chopped chives.
2 Comments
###Ingredients
**Tempeh Lardons**
* 200g tempeh, cut into small cubes
* 2 tbsp light soy sauce
* 1 tbsp maple syrup
* 1/2 tsp smoked paprika
* 1 tbsp olive oil
* 1 medium leek, finely sliced
* 2 x 400g tins butter beans, drained
* 2 tbsp chopped chives
**Creamy Sauce**
* 4 tbsp nutritional yeast
* 2 garlic cloves
* 300g block silken tofu, drained
* 1 vegetable stock cube, crumbled
* 1 tsp apple cider vinegar
* 150ml unsweetened soya milk
**To serve**
* Garlicky breadcrumbs
* Extra chopped chives
###Instructions
1. Preheat the oven to 200°C.
1. Add the tempeh cubes to a bowl with the maple syrup, smoked paprika and soy sauce. Mix well until all the cubes are coated. Spread the marinated cubes over a lined baking tray.
1. Roast for 20 minutes, turning the cubes half way through, until golden and crispy.
1. Meanwhile, heat the oil in a large pan and add the leeks. Sauté over a medium heat for around 10 minutes until soft, adding a splash of water if the pan gets too dry.
1. While the leeks are cooking, add the ingredients for the sauce to a blender or food processor and blend until smooth.
1. Add the butter beans to the pan and season well with salt and pepper. Mix with the leeks. Pour in the sauce and heat through.
1. Save a few tbsp of tempeh for garnish. Add the rest of the tempeh and the chopped chives to the pan and mix well. Season to taste with salt and pepper.
1. Serve in bowls topped with crispy tempeh, garlicky breadcrumbs and extra chopped chives.
[Source](https://www.instagram.com/reel/C7PP6chK3K6/)
This gives me a lardon.